Recipe - Duck Confit Preserved Duck Pt 2

See part 1

meat juices (salarque) that may seep from duck during ripening process from
turning sour. Examine cooked duck pieces. Bones may have come loose from
some pieces; if so, use loose bones to make crisscross platform on bottom
of one or all vessels. Reheat fat. Ladle bubbling clear top fat through
finemesh strainer into each container; be sure not to use the more
perishable cloudy fat and meat juices at the bottom (see Note 5). Fill
about halfway, slip in stillwarm confit pieces without crowding. Ladle in
additional clear fat as necessary to cover confit and leave a generous inch
of air space between surface of fat and rim of vessel. Rap containers
gently on work surface to tamp out any air pockets. Let cool, uncovered, to
room temperature. Store, covered, overnight in refrigerator or in cold
cellar or other cool storage area.

12. THE NEXT DAY: Seal confit by spooning a 1inch layer of melted lard over
surface; since lard is more impenetrable to air than duck fat, this
protects against spoilage. (Amount of lard necessary will vary with
dimensions of your vessels.) Cover with kitchen parchment secured with
rubber band; this is sufficient protection with or without lid placed on
top. Store in refrigerator. Do not freeze; freezing inhibits the ripening
process and dries out the meat.

NOTES : Courtesy Paula Wolfert, from her book, The Cooking of Southwest
France (Harper Row)
Recipe by: MEDITERRANEAN MARIO #ME1A20

Posted to MCRecipe Digest by Sue suechef@sover.net on Feb 12, 1998